Something Unique – a new recipe for the Big Green Egg

Making BBQ from pork tenderloin

OK. I am making a little fun of myself with the main title. I have not posted very much lately, and none of the posts have been new big green egg recipes. Today I tried two different recipes that were a hit. I will share the first one here.

As you know from some of my earlier posts, I love making BBQ on the Egg. As you probably also know, even if you trim as much fat as possible from a Boston Butt (the traditional cut used to make BBQ), you are not exactly getting the most healthy meal. The problem with trying to make barbecue from tenderloin, however, is that without all that fat, the meat dries out. I think this recipe solves that problem. Although the responsibility for this recipe is mine, I got the idea from a recipe I saw online by someone with the nickname ClayQ. I do not know who he is, but thank you ClayQ. The recipe below is for two pounds of pork tenderloin, but it is scalable – depending on the size of your dutch oven.

Cook the tenderloin for 25-35 minutes, turning it a few times to brown it on all sides.

Place the tenderloin into a dutch oven in which you have already put the water.

Put the lid on the oven, and put the oven in the grill.

Reduce the temperature to 350-400 degrees.

While the tenderloin is cooking, prepare the WNC BBQ sauce.

After one hour, check to make sure there is sufficient water in the dutch oven. If not, add additional water.

After an additional 45 minutes, check to see if the tenderloin can be pulled apart with a fork.

If it can be pulled apart, remove the dutch oven from the grill. If not, close the lid, and check again in 15 minutes.

When the dutch oven comes off the grill, if there is more than 1-1 1/2 cups of liquid remaining in it, drain the excess.

Pull the tenderloin apart as you would to make traditional pulled pork.

Add the WNC BBQ sauce to the dutch oven.

Leave the lid off.

Add a handful of additional apple wood chips to the fire.

Return the dutch oven to the grill.

Reduce the heat to 300-350 degrees.

Cook for 1 hour.

Enjoy your tenderloin BBQ.

For some people this will be too spicy. That is why I did something else with the rest of the tenderloin today – more on that in a later post. If you are one of the “it is too spicy for me folks,” you can either reduce the amount of cayenne in this sauce, or just replace it with a mixture of 75% store-bought BBQ sauce and 25% apple cider vinegar. The adults here sure like the home-made sauce better, but your mileage may differ.

3 Responses to “Something Unique – a new recipe for the Big Green Egg”

Using the tenderloin is a really interesting idea for BBQ. I’ve always just bit the bullet on the health issue ans used pork shoulder (I an’t complainin, its delicious!). Does this come out as “tender” (pun intended) as when you use a pork shoulder?

I pulled this instead of chopping it – like I do the “regular” BBQ (just to save time that day), but it was very tender. Really, if it is not tender, you leave it in the dutch oven longer (before you add the sauce). Once it is “fall apart” tender, then you take it off to pull or chop it and add the sauce for the last hour. I hope this helps. Let me know if you have any other questions.

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you knew of any community forums that cover the same topics
talked about here? I’d really like to be a part of online community
where I can get responses from other experienced individuals
that share the same interest. If you have any recommendations, please let me know.
Many thanks!